Blackberry and Honey Cake
I was thrilled to have invented this easy recipe from scratch, intuiting all the quantities. Usually I am great at guessing and 'cooking by feel' when it comes to savoury dishes, but baking calls for greater precision. So my guessing is now your gain!
2 c spelt flour (or organic wholemeal, or gluten free baking mix)
1 ½ tsp baking powder
½ tsp baking soda
½ c honey
½ c raw organic sugar or rapadura
100 g soft butter or olive oil spread (for dairy free)
1 tsp vanilla
½ c yoghurt or rice milk
1 c frozen blackberries (or other berries)
Pre-heat oven to 180 degrees C. (360 F)
Blend or beat (by hand or machine) honey, sugar and butter until smooth. Mix in eggs one by one until light and fluffy. Add vanilla.
Gently fold in sifted dry ingredients and yoghurt.
Place in a greased 25-30 cm round tin. Scatter berries on top.
Bake for 35-45 minutes until firm.